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What is non-alcoholic wine?
Non-alcoholic Wine has a maximum of 0.5 percent by volume or 4 grams per litre of alcohol. In contrast, there is also low-alcohol Wine, which may have between 0.5 and 5 percent alcohol by volume.
To obtain alcohol-free wine, the alcohol produced by fermentation is removed from finished wine (i.e. wine that has been completely vinified in the regular way). This alcohol reduction can be achieved by a number of physical processes. The most common of these are vacuum distillation (distillation at negative pressure between 30 and 60°C) and reverse osmosis (with a semi-permeable membrane and pressure increase). Other methods for reducing the alcohol content, some of which are not permitted in all wine-growing countries, are nanofiltration, high-pressure extraction, electrodialysis, pervaporation or thespinning cone column.
The aim is always to remove the alcohol from the wine, but at the same time as little aroma substances as possible